Beef and green bean stew

    3 hours 15 min

    A delicious and slightly lighter version of a classic beef stew with marinated beef, potatoes, tomatoes and fresh green beans. Great for letovers the next day and freezer friendly.


    London, England, UK
    1 person made this

    Serves: 4 

    • 500g natural yoghurt
    • 4 garlic cloves, minced
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 450g beef stewing steak, cut into bite-size pieces
    • 1 tablespoon olive oil
    • 1 onion, halved and sliced
    • 2 tomatoes, chopped
    • 6 medium potatoes, peeled and diced
    • 400g fresh green beans

    Prep:15min  ›  Cook:1hr  ›  Extra time:2hr marinating  ›  Ready in:3hr15min 

    1. In a medium bowl combine yoghurt, garlic, paprika, salt and pepper and mix well. Add beef and stir to coat. Cover with cling film and marinate for at least 2 hours in the fridge.
    2. Heat olive oil in a saucepan over a medium heat and fry onion for about 5 minutes until soft. Remove the beef from the fridge and add along with the marinade, tomatoes, potatoes and green beens. Pour over enough hot water to cover, bring to the boil, reduce the heat, cover and simmer for about 45 minutes. Stir occasionally and add water, if the stew is too dry. The stew is ready, when the vegetables are soft and the meat is tender. Remove from the heat and serve hot.

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